Why You’ll Love This Recipe
Oyster mushrooms are a spore-tacular (teehee) addition to vegetarian and vegan kitchens, thanks to their neutral flavor and meaty texture. In fact, I’ve already shared a recipe for air fried oyster mushroom ‘chicken’ nuggets, but now I’m letting the flavor of these superstar ‘shrooms shine with this super simple method on how to cook oyster mushrooms in a pan that everyone can enjoy. Oyster mushrooms are a great twist on regular button or cremini mushrooms. This time, I’ve paired them with an addictively delicious stir-fry-like Asian-inspired glaze, but I’ve included several other top-notch seasoning options, too, to become a versatile side dish for almost any meal. You might also enjoy portobello mushroom steaks, vegan stuffed mushrooms, and mushroom gyros.
The Ingredients
Oyster mushrooms: Choose golden/pearl oyster mushrooms that are firm, not slimy, uniform in color, with a mild scent. Olive oil: Or other neutral cooking oil, like avocado oil. Some butter would work, too, for added richness to this simple pan-fried recipe for oyster mushrooms. Soy sauce: Use reduced-sodium soy sauce if preferred. Tamari or coconut aminos work well as a gluten-free alternative. Balsamic vinegar: For tangy depth. Aromatics: I use a combination of finely minced ginger and garlic for an aromatic base. Use powdered versions in a pinch. Thyme: Add to taste. Black pepper: Or Szechuan peppercorns.
Then, optionally serve the pan-fried oyster mushrooms garnished with fresh herbs, like chopped scallions, parsley, or chives.
Recipe Variations and Add-Ins
Sweetener: Optionally add maple syrup/agave to balance the savory, tangy flavors. Spice: Add heat when cooking oyster mushrooms with finely sliced red chili/ chili flakes. Vegan oyster sauce: Use instead of balsamic vinegar for a savory, umami-rich flavor. Other stir-fry sauce: Like my Chinese garlic sauce for simple stir-fried oyster mushrooms. Garlic and herb: Sauté with oil/unsalted butter and minced garlic (or vegan garlic butter), adding salt and chopped herbs like thyme, rosemary, and/or parsley at the end, + an optional squeeze of lemon juice. Butter and soy sauce: Stir fry oyster mushrooms, then add vegan butter and a splash of soy for a rich, umami-rich ‘sauce.’
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Cook Oyster Mushrooms
First, combine a tablespoon of olive oil with the soy sauce, vinegar, ginger, garlic, thyme, and black pepper in a small bowl, whisk, and set aside.
Then, gently clean the mushrooms with a lightly damp paper towel/cloth, remove any tough stems at the base of each cluster, and break large clusters into bite-sized pieces.
Next, heat a large non-stick/cast-iron skillet over medium-high heat with a swirl of oil. Once hot, arrange a single layer of mushrooms with space between (work in batches).
Leave the mushrooms to sear undisturbed for 3-4 minutes per side or until golden brown and lightly crisp. Then, repeat with the remaining mushrooms.
To increase the sear, gently press the mushrooms while they sear – but don’t move them around. Be careful not to overcook them, or they may become rubbery.
Add the previously cooked mushrooms and glaze ingredients to the pan and simmer for a few minutes until the sauce has slightly thickened.
Optionally, serve the sauteed mushrooms over rice with chopped parsley, scallions, or chives. Enjoy!
How To Serve?
With fluffy rice or quinoa, fried rice, or pilaf Over noodles – like simple stir-fried noodles Added to a sandwich or over toast, including over avocado toast Alongside/over risotto, polenta, and pasta– like vegan alfredo or garlic noodles Added to tacos, burritos, and wraps
How to Store
Store: Store any cooled leftovers in an airtight container in the refrigerator for 3-4 days. Freeze: Spread across a tray in a single layer and flash-freeze until solid, then transfer to a freezer-safe container/Ziplock bag for up to 3 months. Then, thaw overnight in the fridge. Reheat: The best way to reheat sautéed oyster mushrooms is in a skillet over medium heat.
Can I use King Oyster mushrooms?
Unlike pearl and golden oyster mushrooms, King Oyster mushrooms are a type of individual mushroom not grown in clusters, and so are best thinly sliced to sauté.
Are oyster mushrooms healthy?
Oyster mushrooms are a low-fat, low-calorie food, yet a good source of several vitamins and minerals (like potassium, folate, niacin, and B vitamins), some fiber, and even plant-based protein. According to Healthline, other oyster mushroom benefits include heart health, immune health, and blood sugar regulation.
Do oyster mushrooms taste like oysters?
Have no fear; oyster mushrooms have a mild, earthy, umami flavor with a tender, meaty texture. The name refers to their growth in clusters rather than their taste.
Recipe Notes and Tips
To clean the mushrooms: Don’t wash them under running water, as they’ll absorb moisture. Instead, use only a lightly damp cloth to wipe away dirt. Chop and trim properly: The stems can be rubbery, so make sure to trim them. Also, tear or chop into similar-sized pieces for even cooking. Use a pre-heated pan: This helps achieve more sear for the best flavor and texture. Don’t overcrowd the pan: Otherwise, the mushrooms will steam rather than sear/brown. Cook undisturbed: This is THE key to an impressive sear/caramelization and slightly crispy edges.
More Vegan Mushroom Recipes
Vegan mushroom bourguignon Vegan mushroom stroganoff Creamy mushroom pasta Cream of mushroom soup Mushroom and leek pasta Chickpea mushroom risotto
If you try this easy sautéed oyster mushroom recipe, I’d love a comment and ★★★★★ recipe rating below. Also, tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
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